Combine all ingredients in a small pot and cook over medium high heat. Bring to a boil, and then reduce to a simmer/low boil for 5 minutes, stirring occasionally. After 5 minutes, remove from heat and use an immersion blender to blend in most of the strawberry chunks. Return to the heat and simmer for 10 minutes more.

Use a fine strainer to separate out the pulp from the syrup. Some seeds will slip through—if you’re not OK with that you can do another strain through cheesecloth.

Voila! Store in the fridge in a jar and keep for up to 3 weeks.

Recipe by Wolff's Apple House at https://wolffsapplehouse.com/springtime-strawberry-syrup/